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gfweb

gfweb

4 hours ago, MetsFan5 said:

Does proper SVing not require and immersion circulator, bag sealer, bags and a proper vessel for the water bath?  That's my assumption but it could very well be erroneous. 

  

 

 

It really doesn't need more than a thermometer, a beer cooler, zip loc bags and hot water for typical cooks of < an hour or 2.

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html

 

You could even avoid the occasional temp check if you have an regular oven that will give temps in the range you want to cook.  (I know some will go down to 130 or 140F) .  Just heat your water to the temp you want in a pot on the stove and then put your meat in the bag in the pot and put the pot in the oven.

gfweb

gfweb

4 hours ago, MetsFan5 said:

Does proper SVing not require and immersion circulator, bag sealer, bags and a proper vessel for the water bath?  That's my assumption but it could very well be erroneous. 

  

 

 

It really doesn't need more than a thermometer, a beer cooler, zip loc bags and hot water for typical cooks of < an hour or 2.

 

You could even avoid the occasional temp check if you have an regular oven that will give temps in the range you want to cook.  (I know some will go down to 130 or 140F) .  Just heat your water to the temp you want in a pot on the stove and then put your meat in the bag in the pot and put the pot in the oven.

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